FOODSERVICE: Roasted Baby Artichokes With Cucumber Raita And Saffron Bread Crumbs

Roasted Artichokes
1. Fill a large container with water and squeeze all 8 of the lemons into the water.
2. Cut half an inch off the top of the artichokes and remove the rough outer leaves.
3. Peel the rough parts of the stem with a paring knife so the stem is smooth and light green.
4. Add the chokes to the water.
5. Once all the artichokes are cleaned, strain the water and discard the lemons.
6. Toss in olive oil, salt, and pepper and arrange cut side up on a wire rack on a sheet pan.
7. Roast in the oven at 415 F for 25 minutes or until golden brown.

Cucumber Raita
1. Grate the cucumbers over a towel or
cheesecloth. Squeeze out all the liquid.
2. In a large mixing bowl add the grated
cucumbers and the rest of the
ingredients.
3. Best made one day before serving.

Saffron Bread Crumbs
1. Tear the bread into bite-size pieces
and toast in the oven until light brown.
2. Let the bread cool and blitz in a food
processor to crumbs.
3. In a large sauté pan melt the butter
with the smashed garlic and saffron.
Let the saffron bloom in the butter for
10 minutes on low heat.
4. Add the breadcrumbs to the pan and
coat completely with butter.
5. Pour the seasoned breadcrumbs onto
a sheet pan and bake in the oven for
10 minutes at 350 F.
6. Let them cool completely before serving.